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–+ servings
Louisiana Seafood Gumbo

Louisiana Seafood Gumbo: Hearty Flavor of the South

Discover Louisiana Seafood Gumbo, a comforting bowl filled with shrimp, andouille sausage, and a rich roux, perfect for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: American, Creole, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
For the Gumbo
  • 1 pound andouille sausage can be replaced with chorizo or turkey sausage
  • 1 pound shrimp cooked until just done
  • 8 ounces crab meat any firm white fish can be a substitute
  • 1 medium green bell pepper or yellow/red peppers for sweetness
  • 2 stalks celery
  • 1 medium onion
  • 4 cloves garlic
For the Broth
  • 6 cups chicken or seafood stock vegetable broth works for vegetarian alternative
  • 1 can diced tomatoes optional
For Thickening and Seasoning
  • 1 cup okra can replace with filé powder at the end
  • 2 leaves bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons Cajun seasoning or replace with Creole seasoning
  • 2 tablespoons Worcestershire sauce
  • To taste hot sauce
  • To taste salt
  • To taste pepper
For Garnish and Serving
  • 1/4 cup green onions chopped
  • 1/4 cup parsley chopped
  • 3 cups cooked white rice for serving

Equipment

  • heavy-bottomed pot

Method
 

Cooking Steps
  1. In a heavy-bottomed pot, heat equal parts of flour and vegetable oil over medium heat, stirring continuously for 20 to 30 minutes until roux is deep brown.
  2. Once the roux is ready, add the chopped green bell pepper, celery, and onion. Cook for 5 to 7 minutes, then stir in minced garlic and sauté for 1 minute more.
  3. Add sliced andouille sausage, bay leaves, dried thyme, and Cajun seasoning. Sauté for 3 to 5 minutes until sausage browns lightly.
  4. Gradually pour in chicken or seafood stock, stir, bring to a boil, then reduce heat and simmer uncovered for 45 minutes.
  5. If using okra, add it now and stir well; if using filé powder, add it at the end of cooking.
  6. Gently add shrimp and crab to the simmering gumbo and cook for 5 to 7 minutes until shrimp turns pink.
  7. Mix in Worcestershire sauce and hot sauce, adjusting salt and pepper to your taste.
  8. Ladle gumbo over cooked white rice in bowls and garnish with chopped green onions and parsley to serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

This Louisiana Seafood Gumbo is adaptable to fit various dietary needs, making it a perfect choice for everyone at the table!

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